1 pound frozen cheese ravioli (about 40 pieces)
3 egg whites, lightly beaten
1/4 cup whole wheat pastry flour
1 3/4 cups panko breadcrumbs
1/2 cup seasoned bread crumbs
3 tablespoons grated Romano cheese + more for
topping
pinch of salt
1/4 teaspoon pepper
Marinara sauce for dipping
Preheat oven to 450 degrees F. Line a baking
sheet with aluminum foil and place a wire rack on top. Spray the rack with
nonstick spray. Add egg whites to one bowl, and in a larger bowl mix flour,
bread crumbs, panko, Romano, salt and pepper.
Bring water to a boil and cook ravioli for half
of the recommended time. I let mine boil for a little over 2 minutes, then
drained them and quickly spray through them with nonstick spray to help them
not stick together. Once cool to the touch, dip each ravioli in egg whites then
coat thoroughly with the breadcrumb mixture, pressing to adhere. Place on the
wire rack and repeat until finished. Spray each with a quick hit of nonstick
spray. Bake for 15-18 minutes, or until crispy and golden.
Serve hot with marinara for dipping. Use individual cups for serving sauce.
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